Slow-Cooker Malaysian Chicken
Tender, fall-off-the-bone chicken simmered in a rich, aromatic Malaysian sauce, perfect for busy weeknights.
Ingredients
- 2-3 lbs bone-in skin-on chicken thighs or drumsticks
- 1 large yellow or white onion chopped
- 4 cloves garlic minced
- 1- inch piece ginger peeled and minced or grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 13.5 oz can full-fat coconut milk
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 lime juiced
- Optional Garnish: Chopped cilantro sliced green onions, extra lime wedges
Instructions
- Pat the chicken pieces dry with paper towels.
- Optional: Sauté aromatics. Heat oil in a skillet, add onion and cook until softened. Add garlic and ginger, cook until fragrant.
- Place chicken in the slow cooker. Add sautéed aromatics (if prepared), or chopped onion, minced garlic, and ginger directly to the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, coconut milk, coriander, cumin, turmeric, cinnamon, and red pepper flakes. Pour over chicken.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and very tender.
- Optional: Remove chicken and shred with forks. Return shredded chicken to the sauce.
- Stir in fresh lime juice.
- Serve over rice, noodles, or your favorite sides. Garnish with cilantro, green onions, and lime wedges if desired.